Brownies cockaigne
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1/2 cup butter | ||
| 4 | ounces | Baking chocolate; (2 squares) |
| 4 | Eggs; at room temperature | |
| 1/4 teaspoon salt | ||
| 2 | cups | Sugar |
| 1 | teaspoon | Vanilla |
| 1 | cup | All-purpose flour; sifted |
| 1 | cup | Pecans; chopped |
Directions
Preheat oven to 350 degrees. Melt chocolate and butter in double boiler and then cool mixture *If you don't cool the mixture, your brownies will be heavy and dry.
Beat eggs and salt until light in color and foamy in texture and gradually add sugar and vanilla. Contine beating until well creamed.
With a few swift strokes, combine the cooled chocolate mixture into the eggs and sugar. *Even if you normally use an electric mixer, do this manually.
Before the mixture becomes uniformly colored, fold in the flour, again by hand (overworking the dough tends to cause toughness).
Before the flour is uniformly colored, stir the nut meats in gently.
Bake in a 9x13-inch pan for about 25 minutes. Cut when cool.
Recipe by: : The "Joy of Cooking" Posted to TNT Recipes Digest by "Suzy Barth" <sbarth@...> on Mar 11, 98